Description
Pineapple Coconut Poke Cake is a tropical delight that brings the essence of summer to your table. With its moist, fluffy texture, this easy-to-make poke cake is drenched in pineapple and coconut flavors, creating a refreshing dessert perfect for any occasion. Whether you’re celebrating a birthday, hosting a barbecue, or simply craving something sweet at home, this cake is sure to impress your guests and satisfy your sweet tooth. Topped with airy whipped cream and sprinkled with toasted coconut flakes, it’s as beautiful as it is delicious. Enjoy this luscious treat chilled for the best flavor experience.
Ingredients
Scale
- 1 box butter or yellow cake mix
- 2 packages (3.4 oz each) coconut cream instant pudding mix
- 1 can (8 oz) crushed pineapple, drained (juice reserved)
- 4 cups milk
- 1 cup sweetened coconut flakes
- 1 container (16 oz) whipped topping or 3 cups fresh whipped cream
- 1 cup toasted coconut flakes
Instructions
- Preheat oven to 350°F.
- Prepare the cake mix according to package instructions, substituting part of the water with reserved pineapple juice.
- Pour batter into a greased 9×13 inch baking pan and bake until golden brown.
- Allow cake to cool slightly, then poke holes all over the top using the end of a wooden spoon.
- In a bowl, combine milk and pudding mixes until thickened, then fold in drained pineapple and sweetened coconut flakes.
- Pour pudding mixture over the warm cake and refrigerate for at least one hour.
- Spread whipped topping evenly over chilled cake and sprinkle with toasted coconut before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 32g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg